Mushroom Soup

I made some soup today to share with a friend. Just a little something to make her day better.  It is basically The Pioneer Woman's soup, but I made a few changes.  I never follow a recipe exactly, and it is usually perfect anyway. 

3 TBSP olive oil
2 carrots, finely minced
2 stalks of celery, finely minced
1 clove of garlic, finely minced
1 lb. of white mushrooms, sliced thin
1/2 c.white wine ( Santa Margherita Pinot Grigio)
1/2 c. V8 juice
1/2 c. Vegetable broth
1 pint heavy whipping cream
1 cup Parmesan cheese, freshly grated
1 tsp cornstarch 
1/4 c. Water
Salt & pepper to taste

Heat oil over medium heat in a large pot.
Add carrots and celery to the pot to soften. Clean your mushrooms ( rub them gently with a damp paper towel to remove any dirt). Add the garlic and mushrooms to the pot. Allow them to soften and reduce.  Pour in the wine and let it cook with the mushrooms for a few minutes.  
Add the V8, and vegetable broth and let gently boil for about 5 minutes before adding the heavy cream and bring to a soft boil.
Grate Parmesan and add it to the pot. Blend the cornstarch and water thoroughly and add this to the pot.
Lower the heat and let simmer for about 10 minutes. Season with salt and pepper to taste.
 Serve with a crusty roll.

This makes about 4 small servings. It is easily doubled.